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Cooking Meat/freezing and refreezing meat
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QUESTION: purchased a 3# pkg of sliced corned beef and put it in freezer before splitting into smaller pkgs. i've thawed it so i can have some, can i refreeze or am i going to be eating corned beef sandwiches for the next month? thanx in advance for your time.
ANSWER: John:
Yes, you could refreeze it, but don't do it and don't eat if:
1. Thawing time was more than 12 hours.
2. When thawing, meat was in contact with raw vegetables or raw meat.
3. Some strange colors (i.e green) or odors appear on meat.
Good luck,
Enrique
---------- FOLLOW-UP ----------
QUESTION: a little more info on the corned beef. it was sealed in an airtight package while it was thawing. wpuld that make a difference. and thanx for your time..
John:
It really makes a little difference. The reason is meat has a small number of typical bacteria under the right storage conditions, they grow a lot if you increase temperature even in a short period of time. The goal is to keep the right temperature all the time, for that reason could be safer to keep the last indications i gave you,
Good Luck,
Enrique
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| Rating(1-10) | Knowledgeability = 10 | Clarity of Response = 10 | Politeness = 10 |
| Comment | thanx for all your help enrique, now i know and will handle things differently in the future. again, thanx for your help!!!!!!!!!!!! | ||
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Enrique Torres
Expertise
How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan frying, grilling and steam systems. How to obtain a more tender, juicy and flavorful meat fillets at low cost. Expertise in sous vide cooking method. How to give better meat fillets at the dish in Catering services while reducing costs.
Experience
My company has been developing studies in meat cooking since 2000, my expertise is based on the lastest studies in meat histology changes related to ageing, storage and cooking process and recipes. My expertise is focused on juiciness, tenderness and yield increasing.
Publications
In spanish: http://sigp.minagricultura.gov.co/soporte/noticias/Boletin_Barrera_Vapor.pdf
Translation: Improvement of culinary quality of beef during cooking process. A ( U$200.000)investigation work. about how to cook 4 standard beef cuts, while reducing ageing time and loses, using last edible technolgy (steam barrier).
Education/Credentials
La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Past/Present Clients
Aramark (Colombia).
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